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Red curry is probably my favorite Thai curry. First of all, the red color is so inviting. Secondly, I just love the rich taste and ingredients used in red curry paste.
The red curry sauce is great with all kinds of proteins, for example: chicken, beef, shrimp, scallops, mussels, etc. It tastes creamy, milky (from coconut milk), spicy, sweet, savory and very delicious when served with steamed rice.
What Vegetables to Add to Red Curry?
I used chicken, scallops and added some vegetables. I love long beans and carrots in the curry sauce.
You can use other vegetables such as cabbage, green and/or red bell peppers or zucchini. Vegetables make the curry healthier and even more delicious.
Red Curry Vs. Green Curry?
They are two separate Thai curry. The difference between the two is the ingredients used. Red curry calls for red curry paste, which is made of dried red chilies, hence the color of the curry is red.
However, green curry uses green chilies. Red curry is less spicier.
How to Make Red Curry?
The method is so easy. First, saute the red curry paste until aromatic before adding the chicken and scallops. Then, add coconut milk, water, vegetables and bring the curry to boil.
Finally, season the red curry sauce with fish sauce and palm sugar. Red curry is healthy for you. My recipe is low in calories, only 366 calories.
Tips for Making Authentic Red Curry
To make rich, creamy and authentic red curry, you need to use the following ingredients:
- A good quality red curry paste, I recommend Maesri brand red curry paste in a small can, which you can buy from Amazon. This is what I use in my kitchen. It comes in a small can so there is no wastage and you can easily store the remaining in the refrigerator. You can use one small can to cook red curry twice or three times.
- Use a good quality coconut milk. I prefer coconut cream.
- Use fish sauce. Do not use soy sauce. It’s not the same.
- If possible, use Thai palm sugar to sweeten the curry. If not, use regular white sugar or brown sugar.
How Many Calories per Serving?
This recipe is only 366 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Red Curry
Ingredients
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste (I used Mae Ploy red curry paste)
- 4 oz. big scallops
- 4 oz. boneless and skinless chicken breast (cut into small cubes)
- 80 ml. coconut milk
- 1/4 cup water
- 2 long beans (cut into 2-inch lengths)
- 1/2 cup thickly sliced carrot
- 1 kaffir lime leave (cut into fine thin strips, optional)
- 1/4 teaspoon fish sauce
- 2 teaspoons palm sugar or sugar
Instructions
- Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil.
- Add fish sauce, palm sugar, and stir-continuously for 10 seconds or so, dish out and serve immediately with steamed jasmine rice.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I never review recipes but this is by far the most yummy curry for how simple it is. I have made tons of curries at home and this one is my new favourite.
I never review recipes but this is by far the most yummy curry for how simple it is. I have made tons of curries at home and this one is my new favourite.
Very good recipe, though I have to admit seeing about 4/30 posts that commented after making this dish I was a bit skeptical. N Made some adjustments for scaling up to 6-7 servings, and wow was that good!
Bring to a boil then stir for an additional 10 seconds? Surely that is not long enough to cook the carrots, not to mention the chicken?
Btw, I used 900 ml coconut milk for my 6x and no water, so I think you could easily double the coconut milk.
I used jhl red curry paste and rounded the tablespoons. Made a 6x batch with only chicken. Next time I would smash the lime leaf and remove after cooking as they were tough. I used mushrooms-none of the other veg and added snow peapod last minute or two of cooktime. I also added 6 sliced Thai chiles sans seeds for some kick. I really enjoyed the dish and it was very tolerant of my tendency to overcook chicken-save the lime leaf. Thank you very much.